How can We handle the food safety

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FOOD SAFETY
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Initial Questions
What is Food borne Illness? Commonly known as
food poisoning, food borne illness is caused by
eating food that is contaminated by bacteria or
other harmful substances.
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• How does food become hazardous?
• Food becomes hazardous by contamination.
  Contamination is the unintended presence of
  harmful substances or microorganisms in food.
  Food can become contaminated from
• Chemical hazards
• Biological hazards
• Physical hazards

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Encouraging Food Borne Pathogens
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How can We handle the food safety?

• There are some bacteria like Staphylococci that
  are found on the skin, hair, nose and mouth.
• The most important thing to learn about to
  prevent food borne illness is good personal
  hygiene
• Good personal hygiene includes

Proper bathing Hand washing
Clean hat/hair restraint Trim nails, avoid nail polish
Clean clothes Proper glove use
Remove jewelry Maintain good health
Avoid unsanitary habits/actions Report wounds and illnesses
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Wash Hands Properly

• Use hot water to wash your hands
• Apply Soap on wet hands
• Scrub hands and arms 10-15 seconds
• Dry arms and hands with a single-use of
  paper towel

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Food Flow

• Purchasing
• Storing
• Preparing
• Cooking
• Serving

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Receiving/Purchasing

• Buy Food from only reputable suppliers
• Schedule the deliveries for off-peak hours
• Inspect all the deliveries carefully
• Sample the temperatures of the received food items

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Grocery/Purchasing

• Purchase the meat, poultry and dairy products
  last.
• Keep packages of poultry and raw meat separate
• Make sure that the products are refrigerated as
  soon as possible
• Check that all the food packages are intact
• Select the produce that is fresh

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Storing

• FIFO
• Label food
• Stored product needs depleted regularly
• Check expiration dates
• Keep out of the temperature danger zone
• Keep all storage areas clean and dry

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Preparing

• Proper Thawing
• Under running water at 70 F or lower
• In a microwave if the food will be cooked
  immediately
• Refrigerate at 41 F or lower
• Meat, Fish, Poultry
• Wash hands properly
• Use clean and sanitized work areas and equipment
• Remove from refrigerator only as much as you can
  prepare at one time
• Return raw prepared meat to refrigerator, or cook
  it immediately
• Eggs
• Consider using pasteurized egg products
• Handle pooled eggs with special care
• Promptly clean and sanitize all equipment and
  utensils

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Preparing continued

• Produce
• Do not expose to raw meat and wash thoroughly
  under running water
• When soaking, do not mix with other items
• Refrigerate and hold cut melons at 41 F or lower
• Ice
• Ice must be made from drinking water
• Ice used to chill should not be used as an
  ingredient
• Use a clean, sanitized container and ice scoop

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Cooking

• 165 F
• -Stuffing/Casserole and Poultry
• -Hazardous food cooked in microwave (eggs,
  poultry, meat, fish)
• 155 F
• - Ground, chopped, or minced fish
• 145 F
• -Fish, Roasts, Eggs
• -Steaks/chops
• 135 F
• - Commercially processed, ready to-eat food
• - Fruit or Vegetables

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Holding

• At least after every 4 hours check the
  temperature of the food.
• Establish a policy to determine how long food
  will be held
• Cover food and prepare food in small batches

Cold food Hot food
Must be held at 41 F or lower OR Can not exceed 70 F and is served or discarded within six hours Must be held at 135 F or higher OR It is served and discarded within four hours
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Serving

• Kitchen Staff
• Use clean and sanitized utensils for serving with
  long handles
• Store serving utensils properly
• Use gloves when handling ready-to-eat foods and
  practice good personal hygiene
• Self-Service
• Identify all food items and Maintain proper food
  temperatures
• Do not refill soiled plates or use soiled
  silverware and replenish food on a timely basis

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Contact Us

• If you want to know more about Food Safety,
• you can easily contact with us
• Address-
• 21201 Duncan Ct, Plainfield, Illinois, 60544 US
• BDFoodsafety.com
• Tel [phone] 
• bartdobek_at_bdfoodsafety.com